Tempeh

Have you heard about "Tempeh"???
Have you seen the "Tempeh"???
Have you eat "Tempeh" ???

Let me share with you about Tempeh....

Tempeh is a soyfood made by controlled fermentation of cooked soybeans with a Rhizopus molds (tempeh starter). This fermentation binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. But it is now rapidly becoming popular all over the world as people look for ways to increase their intake of soy, known for its health benefits. They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. It is very versatile and can be used in recipes in different ways. Normally tempeh is sliced or cut in cubes and fried until the surface is crisp and golden brown. You can also grate it like cheese. Tempeh can be used as ingredient in soups, spreads, salads and sandwiches. Tempeh is now commonly available in many supermarkets as well as in Asian markets and health food stores.

Tempeh

How to make TEMP-PAY  TEMPEH??

To make tempeh, cooked and dehulled soybean cotyledons (which may be lightly acidified with a traditional lactic acid prefermentation or, nowadays, with lactic acid or vinegar) are well drained then inoculated with spores of Rhizopus oligosporus mold, packed into perforated containers (polyethylene bags or banana leaves, holding about 8 ounces) and incubated at 30-31*C (86-88*F) for about 24 hours, until the beans are bound together tightly by the mycelium. The tempeh is then ready to sell or to cook.And you will save a lot of money: homemade tempeh is about 5 times cheaper than store bought tempeh.

Tempeh Nutrition Facts & Health Benefits

1. Whole beans - Tempeh is made from whole soybeans.

2. Easier to digest - The tempeh fermentation process changes the properties of the soybeans. As a result, tempeh can be much easier to digest for some individuals. Enzymes and fermentation also release and 'pre-digest' some of the nutrients and allow the good stuff like zinc, iron and calcium to be more easily absorbed by your body.

3. High fiber content - One serving of tempeh contains more fiber than most peoples consume in one day. Around 7 grams per 4 ounces, a 1/2 cup.

4. Nutty Flavor - Tofu is bland ...some people say. Tempeh has a unique nutty/savory/bitter/fermented flavor and texture that many people, including me, love. If you have a super picky eater, try EVOO/maple syrup sauteed tempeh sticks with flavorful, familiar dipping sauces - and they will love it. Tell them it's like fries, only healthier.

5. Low Sodium - Tempeh is extremely low in sodium, which is rare for a fermented soy product (like miso).

6. Natural antibiotics - Rhizopus moulds produce natural, heat-stable antibiotic agents against some disease-causing organisms. Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.

Now,you can also try the simple recipes of tempeh...  :)

Vegetarian Crispy Fried Tempeh with  Flour Recipe

Ingredients

Tempeh, 1 pc cut into thin slices
Rice Flour, ½ cup
Corn flour, 1 table spoon
Salt to taste
Sugar, a little
Water, to mix with flour

Add water to flour slowly and make into a batter. Add corn flour, salt and sugar. Heat up wok and put in vegetable oil for deep frying. Coat the tempeh with the batter and deep fried until golden brown. Eat while still hot and crispy.

Introduction

Group 4

This group contain five members,

1. Choo Wan Ying
2. Hamizah bt Adnan
3. Loheswari a/p Seagaran
4. Mas Anizah bt Mustofa
5. Wan Nur Asmanirah Syazwani bt Wan Rosdi


Introduction

 Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. Besides research into wine spoilage, Pasteur did research on the production of alcohol, vinegar, wines and beer, and the souring ofmilk. He developed pasteurization—the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine.

Contents

The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.

Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.